Marinated Barbecue Brisket
One of the best crock pot recipes I have ever used, this is not my own recipe but found on the internet and used at least once a month. Prepare this the night before because it needs 6-10 hours to marinate.
One of the best crock pot recipes I have ever used, this is not my own recipe but found on the internet and used at least once a month. Prepare this the night before because it needs 6-10 hours to marinate.
- Carbohydrate 165.482800128705 g
- Cholesterol 1406.136347 mg
- Fat 168.36678834603 g
- Fiber 2.52000010226609 g
- Protein 469.92169532 g
- Saturated Fat 58.740211915 g
- Serving Size 1 1 Serving (2763g)
- Sodium 5632.85486197221 mg
- Sugar 162.962800026438 g
- Trans Fat 24.9139841651634 g
- Calories 4198 calories
Step-by-step
- Place brisket on large piece of heavy-duty aluminum foil.
- Sprinkle tenderizer and seasonings on both sides of meat.
- Pour liquid smoke and Worcestershire sauce over top.
- Cover and marinate in refrigerator 6 to 10 hours or overnight.
- Place foil-wrapped brisket in Crock-Pot. {Cut brisket in half, if necessary, to fit easily}
- Cover and cook on Low setting for 10 to 12 hours.
- Chill brisket, then cut across grain into thin slices.
- Before serving, reheat in your favorite barbecue sauce.
Smoky aromatics and deeply savory umami compounds coat each slice of slow-cooked beef, yielding a robust crust beneath a glossy barbecue coating. Transforming a tough cut of beef into tender slices relies entirely on chemical breakdown. Long, slow exposure to low heat melts the collagen surrounding the muscle fibers, converting tough connective tissue into gelatin. Marinating the meat beforehand with Worcestershire sauce introduces glutamates that amplify the natural beef flavors.
- Pierce the raw meat lightly with a fork before applying the unseasoned meat tenderizer to help the enzymes penetrate deeper into the dense muscle fibers.
- Wrap the seasoned brisket securely in heavy-duty aluminum foil to trap moisture inside the slow cooker during the 10 to 12 hours of cooking.
- Chill the cooked meat completely before attempting to slice it, as cold beef holds its shape much better for cutting thin portions across the grain.
Brisket preparation evolved from regional American barbecue traditions where tough cuts required prolonged smoking methods. Mastering these chemical transformations ensures reliable tenderness every time.
